Method
Add the sugar, lemon juice and the butter together in a pot and bring to a boil.
Whisk the yolks together until smooth. (About 2 minutes)
Temper the egg mixture until it has reached the same temperature as the lemon juice mix. This is done by adding some of the hot lemon juice into the egg mixture whilst whisking.
Then add the egg mixture into the lemon juice mixture while whisking. Stir the mix until it starts to thicken.
Remove from the pot and pour into sterilized jars and seal whilst still warm.
Keep in the fridge.

Remember that it freezes well and there are pots of it on our breakfast buffet (along with Wander’s amazing freshly-baked muffins or scones)